Citrullus lanatus Charleston

The Charleston Grey Watermelon, also known as Watermelon, is a heat and disease resistant variety. Very productive, its large fruits reach 12 to 15 kg. They have an oblong shape with rounded ends. Their skin is marbled green. Their flesh is dark red, firm, sweet, and juicy. Sow from March to May for a harvest from June to September.

Watermelon was cultivated before the Christian era in the Nile Valley, as evidenced by the frescoes in the tombs of the pharaohs. Watermelon fruits can be eaten raw, plain, salted, or sweet, just like melons. In hot regions, they are highly appreciated for their refreshing quality. They can also be used to make very good jam, cut into cubes with crushed ice or with various exotic fruits in fruit salads. Watermelon has anti-scorbutic and purifying properties, and contains vitamins (A, B, C) and minerals (calcium, magnesium, iron). Watermelon will require a supply of well-decomposed compost (3 kg/m²).

Harvest: Watermelons are harvested as needed. The watermelon is ripe when it "sounds hollow" and its stem dries up.

Storage: It can be stored for a few days in a cool place after harvest.

Gardener's tip: Regular hoeing and weeding are recommended, and mulching is advisable in case of drought.

Untreated or "NT" seeds come from plants grown conventionally (often with the use of pesticides), but they undergo no treatment after harvest. These seeds are allowed in organic market gardening when organic seeds are out of stock.